Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: Pinch black pepper freshly cracked; 2 Tablespoons olive oil; 2 Cloves garlic , minced; 6 anchovies; 1/4 Cup olives , sliced (black, green or mixed); 2 Tablespoons capers; of 14 can tomatoes diced Ounces; 1 bay leaf small; Pinch chilli flakes; 1/2 Teaspoon basil; 1/8 Teaspoon oregano; 1/8 Teaspoon thyme; to taste salt; Parmesan cheese

Maia E. Joven @cook_7798691

Quick and no fuss, but comfort food just the same. Literally, spaghetti a la whore. A little tangy, salty and somewhat spicy!

Maia E. Joven @cook_7798691

Quick and no fuss, but comfort food just the same. Literally, spaghetti a la whore. A little tangy, salty and somewhat spicy!

Saved

Ingredients

30 mins

2-serving

Pinchblack pepper freshly cracked
2 Tablespoonsolive oil
2 Clovesgarlic , minced
6anchovies
1/4 Cupolives , sliced (black, green or mixed)
2 Tablespoonscapers
of 14 cantomatoes diced Ounces
1bay leaf small
Pinchchilli flakes
1/2 Teaspoonbasil
1/8 Teaspoonoregano
1/8 Teaspoonthyme
to tastesalt
Parmesan cheese

Saved

Steps

30 mins

1

Toast the pepper in a sauce pan. Add the olive oil and garlic. Saute until the garlic is fragrant. Add anchovies and stir into a paste.
2

Add olives and capers, and saute for 2 more minutes. Add tomatoes, bay leaf and other herbs. Simmer for 30 minutes, adding a little water to reach your preferred consistency. Add salt to taste.
3

Serve with prepared spaghetti or any other long pasta, topped with Parmesan cheese.